I will preface this recipe by saying ‘I know, it is a terrible photo. Sorry.’
It’s been a long few days and I was tired and hungry and cooking for a mob so I dished up and we ate and then I thought ‘I forgot to take a photo’. By this time there was only one chicken leg left and a shallow puddle of sauce but the recipe was nice and easy and tasty so I snapped a quick shot and there you have it. We served it on a bed of rice, there was a lot of nice sauce to soak into the rice.
Chicken in Tangy Tomato Sauce
1kg chicken pieces
1 onion, finely chopped
1 stick celery, chopped
4 medium ripe tomatoes, peeled, chopped (or 1 tin tomatoes)
1 tablespoon cornflour
2 tablespoons vinegar
1 clove garlic, crushed
1/4 cup tomato sauce
1 tablespoon Worcestershire sauce
1/2 cup water
1 tablespoon tomato paste
1 tablespoon sugar
Salt & Pepper to taste
1 tablespoon chopped parsley
Combine onion and celery in small saucepan, cook until soft, add tomatoes, cook for a further 5 minutes.
Blend cornflour and vinegar in bowl, stir in garlic, sauces, water, tomato paste and sugar.
Add to tomato mixture, cook for 10 mins, stirring occasionally. Season to taste.
Lay chicken in a casserole dish, pour over sauce.
Cook at 180C until chicken is cooked through.
Sprinkle with parsley.